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Preparation: Use a cake platter, either round or square, and cover the bottom with a layer of biscuits. Spread a layer of sour cream generously over the biscuits (half of the above given amount). Add another layer of biscuits over the sour cream. Repeat the layers, leaving the top layer of the cake with biscuits. Melt the chocolate by placing the bowl in a saucepan of lightly boiling water. Add a bit of warm water to the chocolate to melt it evenly and stir continuously until smooth. Pour over the biscuits. Decorate with fresh strawberries or red currants. Refrigerate at least overnight.